Description
This nourishing Anti-Inflammatory Turmeric Chicken Soup is packed with wholesome vegetables, lean chicken, and the power of turmeric and ginger for an immune-boosting, anti-inflammatory meal. Perfect for any time you need a comforting and healthy dish!
Ingredients
- 1/4 cup olive oil
- 1 medium onion, diced
- 1 large leek (white and light green parts only), halved lengthwise and thinly sliced
- 3 large carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups chicken broth
- 1 cup water
- 1 cup brown rice
- 1 teaspoon ground turmeric
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh parsley or cilantro, for garnish
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, leek, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5–7 minutes.
2. Add the chicken pieces to the pot and cook until browned, about 5 minutes.
3. Stir in the chicken broth, water, rice, turmeric, ginger, black pepper, and salt. Bring the soup to a simmer.
4. Reduce heat to low, cover, and cook for 20–25 minutes, or until the rice is tender and the chicken is cooked through.
5. Remove from heat and let the soup sit for 5–10 minutes before serving.
6. Garnish with fresh parsley or cilantro and serve warm.
Notes
You can substitute quinoa or another grain for brown rice if preferred. For a thicker consistency, blend a portion of the soup and stir it back in. Great for meal prep—store in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg